Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1/2 kg chicken pieces (pre-washed with salt and turmeric), salt to taste, 1 tbsp lemon juice, 1 tsp turmeric powder, 1 tbsp kasuri methi, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1/2 tbsp garam masala, 1 inch grated ginger, 4 grated garlic cloves, and 3 tbsp curd. Mix everything thoroughly until the chicken is well coated. Cover the bowl with cling film and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.

2. 2.Cook the Marinated Chicken

   Heat 2 tbsp of oil in a pan. Place the marinated chicken pieces in a single layer in the hot oil. Cook the chicken, turning occasionally, until it turns golden brown. Once golden brown, add 2 cubes of butter to the pan and continue cooking until the chicken is crispy and all the moisture has absorbed. Remove the cooked chicken from the pan and set aside.

3. 3.Prepare Gravy Base for Grinding

   In a separate pan, heat 2 tbsp of oil. Add 5 garlic cloves, 1 inch ginger piece, and 2 quartered onions. Sauté for 3 minutes until the onions soften slightly. Then, add 4 quartered tomatoes and 1/4 cup cashews. Sauté for another 3 minutes. Add enough water to cover the ingredients, then cover the pan and cook until the tomatoes and onions are very soft. Let the mixture cool down completely.

4. 4.Grind the Gravy Base

   Once cooled, transfer the cooked mixture from the pan into a blender. Grind it into a fine, smooth puree. Add a little water if needed to achieve a smooth consistency.

5. 5.Cook the Gravy

   Heat 1 tbsp of oil in the same pan. Add 1 tbsp cumin seeds, 1 bay leaf, a small piece of cinnamon stick, and 1 green chilli. Sauté lightly until fragrant. Add 1 cube of butter and let it melt. Pour in the ground tomato-cashew puree. Add salt to taste, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tbsp garam masala, and 1 tsp turmeric powder. Mix well and add water if required to adjust the consistency. Bring the gravy to a boil.

6. 6.Combine Chicken and Gravy

   Once the gravy is boiling, add 1 tbsp kasuri methi. Then, add the previously cooked butter chicken pieces to the gravy. Mix gently and let it simmer for 3 to 5 minutes, allowing the chicken to absorb the flavors of the gravy. The gravy should thicken slightly.

7. 7.Finish and Garnish

   Stir in 1/4 cup of fresh cream. Mix well until incorporated. Garnish with fresh coriander leaves and an extra drizzle of fresh cream for a rich finish. Your Instant Butter Chicken is ready.

8. 8.Prepare Basmati Rice (Optional)

   For a perfect accompaniment, soak 2 cups of basmati rice for 10 minutes. In a pressure cooker, add the soaked rice with 3 cups of water. Cook for 3 whistles until the rice is fluffy and cooked through.

9. 9.Serve

   Serve the hot Instant Butter Chicken with freshly cooked basmati rice, naan, or chapathi.